Time To Eat More Cheeks
You may have found yourself at a restaurant where the waiter tries selling you on the cheek of the whole roasted fish he has just brought to your table, or at a butcher shop where the butcher tries convincing you of the merits of the beef cheek. Next time this happens, don’t be alarmed, be thankful. The cheek meat really is some of the best meat on the animal — be it halibut or a pig. An often overlooked cut, cheeks are where it’s at. Cheek meat, the small cut of meat in the hollow of an animal’s cheek (if that wasn’t already obvious enough) is uniquely lean and tender. While most cuts can often be one or the other — lean but dry or tender but fatty — those little cuts of cheek are both. As fans of “nose-to-tail” eating here, the folks at HuffPost Taste are strong proponents of the cheek.
